This serves 6 – its cheap and easy to make, and relatively healthy! You can easily add in some extra flair to the portions that you have in the fridge or freezer, if like me, you live alone and get bored of having the same thing everyday!

**I also put in one small courgette, as it was looking mournfully at me from the fridge and needed using up!

Method:

1. Dice the onion (or leek in my case) and soften it in a frying pan with a splash of oil. Finely mince the ginger and garlic and add to the softened onions.
2. Mix the masala paste, tomato puree and natural yoghurt together in a bowl and add in the chicken thighs until they are completely covered. Pour the chicken thighs and yoghurt mix into the frying pan with the onions and brown them for 5 or so mins.
3. Add in the tinned onions, drained lentils, and coconut milk to the pan and bring to the boil. Reduce to a simmer and leave to cook for an hour. (If using soft veg like courgette I add this in around half way through)
4. Once thoroughly cooked, take the chicken from the sauce and shred it with a fork (this is a bit of an annoying step – but worth it!) and then add the shredded chicken back to the pan.
5. Stir in some generous spoonfuls of mango chutney, and add in as much spinach as you like! Allow the spinach to wilt into the sauce.
6. Serve with whatever takes your fancy! Personally I love it with rice, a dollop more of natural yoghurt on top with even more chutney. With a squeeze of lime and a sprinkle of coriander… delish!!!

This freezes really well, and is great on its own, or with rice and jacket potatoes etc.